Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon (

Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and...

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Bibliographic Details
Published in:Foods
Main Authors: Lee, Dongyoung, Tang, Jinwen, Lee, Seung Hyun, Jun, Soojin
Format: Article in Journal/Newspaper
Language:English
Published: MDPI 2024
Subjects:
oscillating magnetic field
pulsed electric field
quality
salmon
supercooling
Atlantic salmon
Online Access:https://doi.org/10.3390/foods13162525
https://pubmed.ncbi.nlm.nih.gov/39200452
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11354170/
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Summary:Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing.

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